Just like Woodblock, Dead Dog produce absolutely tiny chocolate bars - in this instance just 21g - they're even lighter than that of Domori. The bar I have to review is their 82% 'Extra Dark' which is made from Bolivian Criollo / Trinitario mix from 2012 vintage beans.
If thought such a small package would be similarly minute on flavour you would be very much mistaken. It seems to have a very short conch time which makes it a powerhouse of acidity. But with that comes a strange plasticine characteristic that even lasts well beyond the melt. I'm not sure if this is as a result of how the chocolate was stored previously but it is a very unique flavour profile. It is so strange how the acidity ramps up so quickly and then disappears into nothing - it almost like a firework. For me it almost has a 'raw' quality in that so much of the acid and the minerals seem present in abundance. If you wanted to find a chocolate that was the exact opposite to Chocolaterie Robert then Dead Dog has to be that.
Now it would be wrong of us to classify a maker on the performance of one bar, but it does leave me wondering what their approach is to chocolate and how their flavoured 65%'s and their Mexican 65% will compare. I know that some of our customers will love it, but I'm not sure if there would be sufficient continued demand.